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Wok-Seared Chicken Tenders with Asparagus & Pistachios

kept byDAPHNE

Here's an East-meets-West stir-fry that will soon become a family favorite. Serve it over rice or noodles, with a simple salad of arugula and orange sections dressed in a light vinaigrette.


1 tablespoon(s) toasted sesame oil
1.5 pound(s) fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 pound(s) chicken tenders, (see Ingredient Note), cut into bite-size pieces
4  scallions, trimmed and cut into 1-inch pieces
2 tablespoon(s) minced fresh ginger
1 tablespoon(s) oyster-flavored sauce
1 teaspoon(s) chile-garlic sauce, (see Ingredient Note)
0.25 cup(s) shelled salted pistachios, coarsely chopped



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